Amchur
(Aamchur, Amchoor, अमचूर)
Amchur is a spice and condiment originating from India, but it's also often used in Pakistan. It's made from unripe mangoes that have been sliced, dried in the sun, then ground into a powder. The resulting powder has an intense aroma and tangy flavor.
It adds a nice level of acidity to a vast number of vegetarian dishes, especially in Northern India, where it's used in the same way as lemon juice or vinegar are used in other parts of the world. It's recommended to add amchur to curries, dals, pickles, and chutneys due to its fruity and tangy flavors.
Meat is also an option – try using amchur in a marinade to tenderize poultry or fish.
Part of
Taryal patata
Taryal patata is a traditional potato dish originating from Sindh. The dish is made with a combination of potatoes, hot peppers, salt, oil, garam masala, amchur powder,... Read more
Chaat masala
Chaat masala is a spice mixture that's widely used in Indian, Pakistani, and Bangladeshi cuisine. It often consists of coriander, asafoetida, red chili powder, tamarind ... Read more
Chole bhature
At its core, chole bhature is a combination of two dishes: chole - a spicy chickpea curry, and bhature - a type of fried bread made with maida flour.... Read more
Pindi chole
Pindi chole is a traditional dish originating from the Punjab region. It's typically made with a combination of chickpeas (kabuli chana), split bengal gram (chana dal)... Read more
